Raising an Organic Culture
Get recipes, news and offers direct to your inbox
Squash and Butter Bean Soup

Butternut Squash and Butter Bean Soup

Enjoy this autumnal soup that is made with butternut squash and plump butter beans. It is the perfect meal to enjoy during harvest season, especially when eaten with fresh sourdough bread. So hearty, warm and comforting!

30 mins

3-4 people



3 shallots, roughly chopped
200ml vegan ale
1/2 large or 1 small butternut squash, cubed
1 tsp. turmeric
2 Tbsp. soy sauce
1 tsp freshly cracked black pepper
400ml vegetable stock
Sea salt, to taste
Fresh sage leaves, crispy baked or fried
Sourdough bread, to serve


1. In a large saucepan heat the rapeseed oil over medium heat. Add in the chopped shallots and allow for them to soften and brown for 3-5 minutes.

2. Deglaze the pan with the ale, then add in the butter beans and squash cubes. Cook for about 2 minutes.

3. Add in the turmeric, soy sauce and black pepper, then pour in the stock and bring to a simmer. Allow for the soup to simmer for 20 minutes, then transfer to a blender and blitz until smooth. Return to the pan and season to taste with salt.

4. Top the soup with 1-2 tbsp. Grilled Pepper Pesto. Serve with crispy sage leaves and fresh sourdough on the side.

Which of our products do you need for this recipe?

Rapeseed Oil
Mr Organic product
Butter Beans
Mr Organic product
Grilled Pepper Pesto
Mr Organic product
Mr Organic logo TRANSPARENT

Sign up to our newsletter

If you would like to hear from us and be the first to find out what we’re up to, discover our special offers, receive a free samples and enter our amazing competitions, just fill out your email address below.